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Raspberry Cheesecake Danish Pastry with fresh raspberries on top

Raspberry Cheesecake Danish Pastry

A delightful pastry combining creamy cheesecake and tart raspberries nestled within flaky puff pastry, perfect for gatherings or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 275
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 1 package puff pastry sheets Thawed
Cheesecake Filling
  • 8 oz cream cheese, softened Use high-quality for a richer flavor
  • 1/4 cup sugar Can be adjusted for sweetness
  • 1 tsp vanilla extract
Fruit Topping
  • 1 cup fresh raspberries Can substitute with other fruits
Finishing Touches
  • 1 ea egg For egg wash
  • to taste powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a floured surface and cut it into squares, approximately 4×4 inches.
  3. In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
  4. Place a spoonful of the cream cheese mixture in the center of each pastry square.
  5. Top with fresh raspberries, scattering them over the cream cheese mixture.
  6. Fold the corners of the pastry over the filling and seal the edges.
  7. Brush the tops with beaten egg.
Baking
  1. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
  2. Allow to cool slightly, then dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Pastries can also be frozen before baking.